Slow cooker chicken Alfredo macaroni and cheese recipe
INGREDIENTS
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4 cups elbow macaroni, cooked al dente (equals about 2 cups or 8 ounces dry elbow macaroni)
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3 large, boneless, skinless chicken breasts, cooked (each breast pulled apart into 2 large pieces)
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1-1/2 cups chicken broth
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1 (12-ounce) can evaporated milk
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1/2 teaspoon garlic powder
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1/4 teaspoon salt (or more to taste)
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3 dashes ground black pepper
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2 pinches dried red pepper flakes
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1/4 cup grated Parmesan cheese
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3 tablespoons butter, cut in small cubes
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1 cup shredded Swiss cheese
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1 cup shredded mozzarella cheese
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1 cup shredded cheddar cheese (for macaroni and cheese)
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1-1/2 cups heavy whipping cream
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2 tablespoons cornstarch
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2 tablespoons grated Parmesan cheese, for garnish
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4 dashes paprika, for garnish (1 dash per serving)
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1/4 cup coarsely chopped Italian parsley, for garnish
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Cooking spray
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